This light variation of a fruit mousse is made with Sweetened Cranberry Puree folded into an Italian Meringue. The Sweetened Cranberry Puree is thickened by its own natural pectin and is firm enough to hold the mousse without using gelatin. Using meringue in place of whipped cream makes this dessert no fat, with the exception of the whipped cream topping, of course.
1 cup Sweetened Cranberry Puree
2 cup Italian Meringue
8 mint Leaves
24 Frosted Cranberries
1¼ cup sugar
¼ cup water
5 egg whites
¼ cup superfine sugar
1 egg white, lightly beaten
- Prepare Italian Meringue (see below).
- Prepare Frosted Cranberries (see below).
- Fold 2 parts Italian Meringue with 1 part Sweetened Cranberry Puree until fairly well blended.
- Spoon into decorative glasses.
- Chill for 1 hour.
- Just before serving top with whipped cream and garnish with mint leaf and frosted cranberries.
- Pour sugar and water into small saucepan and turn on medium heat.
- Place on medium heat and stir mixture until sugar is dissolved.
- Using pastry brush and water, brush sugar crystals from inside of pan.
- Once sugar has dissolved, bring to rolling boil. Do not stir sugar solution once it begins to boil.
- Boil to the soft-ball stage.
- Whip egg whites with electric mixer until they form soft peaks.
- Once sugar solution has reached soft-ball stage, remove from heat.
- Set aside for approximately 1 minute.
- Add sugar solution to egg whites while beating constantly.
- Beat until firm and glossy peaks form.
- Gather all ingredients.
- Paint each cranberry with egg white using small paintbrush, or place cranberries directly into small bowl containing the lightly beaten egg white.
- Sprinkle with superfine sugar.
- Set on parchment paper or wax paper.
- Chill until ready to use.